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Pork and Scallion Pot Stickers

Yield: about 43 dumplings and 2 cups dipping sauce

In China, pot stickers symbolize wealth, as their purse-like shape is believed to mimic gold ingots. (In some parts of China, coins are placed in the center of dumplings. Whoever bites into one with a coin is meant to have an exceptionally lucky year.) While stuffing options are many and varied, this version features one of the all-time favorites in Western culture: classic pork and scallion.


For the pot stickers

  • 4 cups finely chopped napa cabbage (about 7 oz.)
  • Kosher salt
  • 3/4 lb. ground pork, preferably organic
  • 1 cup thinly sliced scallions
  • 2-1/2 Tbs. finely chopped garlic
  • 2-1/2 Tbs. tamari
  • 2 Tbs. toasted sesame oil
  • 1-1/2 Tbs. minced fresh ginger
  • About 48 round dumpling wrappers, store-bought or homemade
  • 1 large egg, lightly beaten with 1 Tbs. water

For the dipping sauce

  • 1 cup rice vinegar
  • 1 cup soy sauce
  • 1/4 cup sambal oelek or your favorite chile sauce
  • 2 tsp. sesame oil

For cooking and serving

  • 2 Tbs. canola oil; more as needed
  • Black sesame seeds and toasted sesame seeds, for garnish


Make the pot stickers

  • Toss the cabbage and 1-1/2 tsp. salt in a large bowl. Set aside for 30 minutes. Transfer the cabbage to a clean kitchen towel or cheesecloth, gather the ends of the cloth together, and twist to squeeze as much water as possible from the cabbage (this will make the filling more cohesive). In another large bowl, combine the cabbage with the pork, scallions, garlic, tamari, sesame oil, and ginger.
  • To fill the pot stickers, place about 1/2 Tbs. of the filling in the center of each wrapper. Avoid getting filling on the edges of the wrapper, which prevents proper sealing. Gently brush the edges with the beaten egg and fold each wrapper in half to form a half-moon shape. Starting at one end, fold and pinch the dough together to pleat; continue until the dumpling is sealed. Transfer the dumplings to a rimmed baking sheet, and cover with plastic wrap as they are completed.

Make the dipping sauce

  • In a small bowl, combine the vinegar, soy sauce, sambal oelek, and oil, and mix well.

Cook and serve the pot stickers

  • Heat a large nonstick skillet over high heat. Add the canola oil, and swirl to coat. When the oil shimmers, add the pot stickers in batches, flattened bottoms down, and cook without disturbing until golden brown, 1-1/2 to 2 minutes. Add about 1/2 cup water, and immediately cover to avoid spattering. Cook about 1 minute. Lift the cover and make sure about 1/8 inch of water remains in the pan; if not, add a bit more. Steam until the pot stickers are puffy and slightly translucent yet firm, and the water has evaporated, 3 to 5 minutes. If the water evaporates before the pot stickers are done, add more in 1/4-cup increments. If the pot stickers seem done, but water remains in the pan, drain the water from the pan, and return it to the stovetop. Continue to cook over high heat to allow the pot stickers to recrisp on the bottom, 1 to 3 minutes. Repeat with remaining batches. Transfer the pot stickers to a platter, and serve crisp side up, sprinkled with sesame seeds and with dipping sauce on the side.


Rate or Review

Reviews (5 reviews)

  • user-4407573 | 02/17/2019

    I agree that salting the cabbage made a huge difference. We found the filling very fresh-tasting and juicy. Although the filling was not salty, we found that the dipping sauce provided the salt needed.

    These are so much better than store-bought. Definitely worth the time.

  • Happygoin | 02/08/2019

    I used this recipe, but had some brussel sprouts on hand, so finely sliced then diced them and used them instead of cabbage. They're a close relative, so I figured...and the advantage was that I didn't have to salt them to get excess water out.

    I made the filling the day before to break up the job.

    The pot stickers were terrific. They froze really well too. Worth the effort and fun to make.

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